Ingredients
Method
1) chop up the Aubergine into small chunks.
2) add olive oil to the pan and heat the aubergine for ten minutes.
3) set to one side. Heat the onions 🧅 for five mins and then add to this the garlic and stalks from the parsley handful.
4) add two tsp of the turmeric and smoked paprika each, as well as the Arborio Risotto Rice to the mixture in the pan. Coat well.
5) add a 3/4 l of stock w one Knorr organic veg stock cube. Heat for twenty mins.
6) next add the cooked aubergine and chargrilled artichokes from a jar, including the oil. Add the 3/4 l of stock with the second final Knorr veg stock cube.
7) finally add the juice from three lemons 🍋 taking care to remove the pips.
8) garnish with parsley leaves 🌿
Bon Apetit! Enjoy!
happy eating, with Louisa 